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Baked Stuffed Cabbage Recipe
|Fresh cabbage||2 Pound (1 Whole, Green Colored)|
|Chopped onion||1 Tablespoon (Fresh)|
|All purpose flour||3 Tablespoon|
|Freshly ground pepper||To Taste|
|Milk||1 Cup (16 tbs)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Chopped pimiento stuffed olives||2 Tablespoon|
Serving size: Complete recipe
Calories 1048 Calories from Fat 460
% Daily Value*
Total Fat 51 g79.2%
Saturated Fat 30 g149.9%
Trans Fat 0 g
Cholesterol 150.5 mg
Sodium 2162.3 mg90.1%
Total Carbohydrates 103 g34.3%
Dietary Fiber 24.4 g97.7%
Sugars 41.7 g
Protein 50 g99.7%
Vitamin A 54.7% Vitamin C 555.6%
Calcium 144% Iron 37.5%
*Based on a 2000 Calorie diet
Set shell aside; chop remaining cabbage coarsely.
Fry bacon in skillet until crisp; remove from skillet.
Drain on paper towels.
Pour off all but 3 tablespoons drippings; add onion.
Saute until tender.
Blend in flour; season with salt and pepper.
Add milk gradually; cook, stirring constantly, until thickened.
Stir in cheese until melted; remove from heat.
Mix sauce with chopped cabbage; crumble bacon over top.
Add olives; blend well.
Place cabbage shell on large piece of aluminum foil; spoon cheese mixture into shell.
Wrap loosely; place on baking dish.
Bake in preheated 350Â°F oven 30 minutes.